Instant Pot Chickpeas (No Soaking Required!)

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Cooking chickpeas in the Instant Pot couldn’t be easier. Just add the dry beans and water, press a button, and walk away! Today I’m going to show you how to cook them, step-by-step, so you’ll be able to ditch beans from a can and save money at the same time.

cooked chickpeas in a bowl

How to Cook Chickpeas in the Instant Pot

I’m going to show you how to cook chickpeas in the Instant Pot using two different methods, with both soaked and un-soaked dry beans. Soaking the beans ahead of time means your cooking time will be much faster, but it also involves planning ahead, which I’m not always the best at. So, I’ve got you covered whether you plan ahead or not!

dry chickpeas cooking

Why I Love the Instant Pot for Cooking Beans

The perk of using the Instant Pot when cooking dry beans is two-fold. First, you don’t have to watch the stove. So, you don’t have to wait while the water comes to a boil, you don’t have to watch to make sure the foamy water doesn’t spill over as the chickpeas simmer, and you don’t have to keep adding water to the pot as the dry beans cook.

The second perk is that dry beans cook faster under pressure. While it can take 1 1/2 to 2 hours to cook chickpeas on the stove, they cook in 50 minutes in the Instant Pot, without soaking them ahead of time. (With soaking, they cook in just 12 minutes under pressure!)

chickpeas in the Instant Pot

Do You Need to Soak Chickpeas Before Cooking?

Many people believe that soaking dried beans can remove some of the indigestible sugars that cause gas and bloating, so it may be a good thing to try if eating beans tends to give you digestive discomfort. However, you don’t have to soak dried beans ahead of time. (I personally don’t feel a difference either way when I eat them.)

soaked chickpeas in the Instant Pot

How to Quick-Soak Beans in the Instant Pot

If you’d like to soak your beans, but forgot to do it the night before, there’s another way– the quick-soak method. Simply cover 1 cup of dried beans with 3 cups of water and cook them in the Instant Pot for 2 minutes. Let the pressure release naturally for 10 minutes, then move the steam release valve to venting to release any remaining pressure. Rinse and drain the beans, and now they’re ready to cook as if they’ve been soaked overnight. Use fresh cooking water and follow the directions below.

cooked chickpeas in a bowl

Tips for Choosing Dried Beans

Now that I cook my own dried beans at home, I’ve picked up a few tips about selecting them. Here’s what you should know:

  • Old beans take longer to cook. Some cooking charts will tell you that dried chickpeas can cook in just 20-30 minutes without soaking, but that has never been the case in my experience. Perhaps I can only find “old” beans in my grocery stores, but I’m guessing you might have the same experience, so I’m sharing the times that have consistently worked for me.
  • Bulk Bins are cheaper, and possibly fresher. I always choose beans from the bulk bins at my grocery store, because I’ve heard that they have a higher turnover rate, and therefor might be fresher than the packaged dry beans that could sit on a store shelf for months.
  • Organic vs. Conventional. I’ve heard that organic beans may take longer to cook than conventional dry beans. I don’t know why that is, but that may also account for my experience with dry beans taking longer than some charts say. I usually do choose organic beans when they are available.

Don’t Add Salt to Dry Beans

This recipe is specifically for cooking plain chickpeas that would replace a can of chickpeas in any recipe. Do not add salt to your cooking water until AFTER the beans are totally tender, as salt (and acids) can interfere with the cooking process. In my experience, sometimes salting the water can prevent dry beans from becoming tender at all. If you’d like to make seasoned chickpeas, please cook them until they are tender, then add any seasoning you like.

cooked chickpeas in a bowl
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4.49 from 27 votes

Instant Pot Chickpeas (No Soaking Required!)

Here's HOW TO COOK CHICKPEAS in your Instant Pot, using soaked or un-soaked dried beans. The pressure cooker makes the cooking process fast & easy!
Course Side Dish
Cuisine American
Keyword chickpeas, instant pot, pressure cooker
Prep Time 10 minutes
Cook Time 50 minutes
Pressure Release 10 minutes
Total Time 1 hour 10 minutes
Servings 6 cups
Calories 275kcal

Ingredients

  • 1 pound dried chickpeas (about 2 1/4 cups)
  • 6 cups water

Instructions

SOAKED METHOD

  • Cover the chickpeas with 3 inches of water in a large bowl, and let them soak 8 hours, or overnight. When you're ready to cook, drain the chickpeas, then add them to the bowl of your Instant Pot.
  • Cover the soaked chickpeas with 6 cups of water and secure the lid, moving the steam release valve to SEALING. Select the "Manual" or "Pressure Cook" button and cook at high pressure for 12 minutes, then allow the pressure to release naturally for 10 minutes. When the screen reads LO:10, move the steam release valve to VENTING to release the remaining pressure.
  • When the floating valve in the lid drops, it's safe to remove the lid. Test the chickpeas for tenderness by mashing one against the side of the pot with a fork. Use the cooked beans right away, or store them in 1 1/2 cup portions in the fridge or freezer to replace a can of chickpeas in recipes.

NO-SOAK METHOD:

  • Cover the dry chickpeas with 6 cups of water and secure the lid, moving the steam release valve to SEALING. Select the "Manual" or "Pressure Cook" button and cook at high pressure for 50 minutes, then allow the pressure to release naturally for 10 minutes. When the screen reads LO:10, move the steam release valve to VENTING to release the remaining pressure.
  • When the floating valve in the lid drops, it's safe to remove the lid. Test the chickpeas for tenderness by mashing one against the side of the pot with a fork. Use the cooked beans right away, or store them in 1 1/2 cup portions in the fridge or freezer to replace a can of chickpeas in recipes.

Nutrition

Calories: 275kcal | Carbohydrates: 45g | Protein: 14g | Fat: 4g | Sodium: 30mg | Potassium: 661mg | Fiber: 13g | Sugar: 8g | Vitamin A: 50IU | Vitamin C: 3.1mg | Calcium: 87mg | Iron: 4.7mg
Per cooked cup: Calories: 275, Fat: 0g, Carbohydrates: 45, Fiber: 13g, Protein: 14g

More Instant Pot Tutorials:

Reader Feedback: Have you tried cooking your own beans from scratch? Try freezing them in a single layer on a baking sheet, then store them in an airtight container in the freezer until ready to use. I love how the individual beans don’t stick together that way, so they reheat easier later.

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Comments

Ali

Thank you for sharing this tutorial! I use your method for cooking black beans all the time, and I figured it was different for other varieties of beans. Can you tell me how to cook kidney beans in the Instant Pot? Is the timing similar to these chickpeas?

Heather

Worked perfectly! Thank you!

hannon

Can anyone recommend a cook time for cooking a smaller quantity? I cook solo and don’t want to waste.

    Ana

    Hi. I actually cook a whole bag. When they are cool I split in three portions and freeze two. they will last longer than uncooked.

    erika

    chickpeas roughly double in weight from dried to cook so if you wanted the amount of chickpeas that come in a normal can i would weigh out 125 dried chickpeas. ive used the same cook time of 12 mins soaked/50 mins unsoaked then 10 mins natural release.

Jennifer Going

I had to add an additional 10 minutes, totaling 60 minutes, but SO easy. thank you!

Marci

Has anyone used the liquid that’s left after the chickpeas are finished cooking as you would as if they were canned?

Thanks!

    Megan Gilmore

    Possibly, but if it doesn’t look as thick as the canned version, I would use the Sauté function to simmer the leftover liquid until it has reduced a bit. I find that canned liquid works well in aquafaba recipes because it’s so thick!

    Julie Laird

    I make a stew with cooked garbanzos and I use the cooking liquid as part of the liquid component of the stew recipe.

    William

    No. I don’t use the water / liquid. I find that the water used from the instant pot method is often very bland, and the liquid from the can is literally full of sodium.

    erika

    i haven’t tried this yet but my theory is as follows:

    on nigella lawson’s website (https://www.nigella.com/ask/using-dried-chickpeas) she says that a standard 15 oz can has around 250 g beans without aquafaba. she also says that chickpeas roughly double their weight when cooked.

    to get 250 g cooked beans this means we are looking to start with 125 g dried chickpeas. a 15 oz can by weight = 425ish g, so if we were to subtract the 125 g of dried beans from the can we should be left with the amount of liquid in the can which is 300g.

    i’m assuming about half of that 300 g (quick online converter says this is a skosh more than 1 1/4 US standard cups) of water will be absorbed into the chickpeas, leaving us with the more viscous, starchy liquid we know as aquafaba.

    to reiterate, i have yet to try this out. of course i’m not accounting for evaporation as there should be minimal, if at all any, evaporation. so far, this math makes sense to my smooth brain and i don’t think i should get any burn warning but only time will tell.

    i’ve used megan’s method for cooking chickpeas for a while now and i know that the water that is left is much thinner than what is in the can so i’m excited to see if my theory works out.

      erika pt 2

      oops, forgot to add that this should be an unsoaked method.

      no idea where to start on soaked method–i guess i’d have to test and see how much water the garbies tend to soak up when soaking dried overnight, then deduct that from the 300 g.

      so if trying out the 125 g garbs + 300 g water method to try to get aquafaba, cook them unsoaked to start.

kat

i forgot to put my beans into soak today… if i want to do the quick-soak method, should i follow the soaked method thereafter or the non-soaked method?

thank you!

    Megan Gilmore

    If you perform a quick-soak, then you would treat the beans like they had been soaked for the rest of the recipe.

Joyce

Thank you! I soaked my beans overnight and followed your instructions. Turned out wonderful! 😊

Anna Vermaire

Have you read about the brine method of soaking your beans (from America’s Test Kitchen)? I’ve been using it for over a year and it works wonderfully! Just put 1 T of salt with each cup of beans when you soak at night. In the morning, drain and rinse. Cook in the instant pot – just covered with water – for your desired time (I do 18 minutes for chickpeas) with 1/2-1t salt, depending on how you like them.

    Megan Gilmore

    I’ve never tried that! The Instant Pot seems more sensitive with salt water + legumes than stove top cooking, so I was nervous to introduce salt at all. When I cook green lentils in the Instant Pot, they will NEVER become tender if salt is in the mix. But it’s good to know that it works with chickpeas!

SCOTT

How much water would you use for something like 6 cups of chic peas?

    erika

    according to megan’s ratio of .375, if we were to follow the math it would be something like 16 c or 4 q of water for 6 c of chickpeas, but my guess is that’s way more than enough. maybe try 10 c of water?

    here’s my sort of convoluted thought process:

    – my research shows that chickpeas absorb about their weight in water.
    – 6 c of chickpeas is about 2 2/3 lbs (if we’re using megan’s conversions of 1 lb of dried chickpeas = 2 1/4 c).
    – if you want the same amount weight of peas as water, then you’ll want 2 2/3 lbs of water. according to google, this means you’ll want a little over 5.1 cups of water.
    – of course, you’ll need some “buffer” liquid to keep the peas from burning–especially since we’re going off of an assumed ROUGH estimate of the peas absorbing the same amount of liquid. in reality the amount of water the peas absorb is probably dependent on a lot of things including, but not limited to, your altitude, age of peas, soaked vs unsoaked, etc etc.
    – so, to add more buffer liquid and to account for the unknowable, i just thought of doubling the amount of liquid to an even 10 cups.

    attempt at your own risk though! this is all just theoretically what i WOULD do if i were to cook 6 cups of chickpeas. good luck scott!

Donna

Your recipe sounds delish. I will try it.
I have a quandary for you:
I’d like to make chickpea soup, but am stumped as to where to start. I’ve never used dried chickpeas before and it’s been a year or so since I’ve made pea soup in my IP. Do you have any ideas? I’ve been checking the internet for recipes, but haven’t found much for whole chickpea soup according to the Quebecois tradition(pea soup using chickpeas).
Any ideas?Or inspirations?

    hutcher9

    French Canadian pea soup is made with yellow split peas.

Maux Woodrow

Just bought my instant pot. I was surprised that it didn’t include any recipes, but happy to find this one. The chickpeas turned out perfectly.

Is it possible to do larger batches. I have a 6 quart instant pot and there seemed to be much more room left after cooking.

Norman Wong

Unfortunately, this recipe lists 6 cups of water for the soaked chickpea variant. This is too much water, way too much. The chickpeas ended up tasteless because the flavors are all in the water.

    Lori

    Norman, I think this method of cooking is for JUST cooking the chick peas. After they are cooked you can add to soup or other recipes.

Kathy Sowiak

Perfection!!
Thank you!!!

Kathy

I wish I had read this first! I followed the manufacturers direction of 20 minutes. They were delicious but tooooo soft. I’ll try 12 minutes next time.

Jessica

If I double the recipe will I need to cook it longer?

    Megan Gilmore

    No, you shouldn’t have to change the cooking time. It will just take longer for the pot to come to pressure if you increase the quantity.

Syeda Sameer

Hi I live in higher Altitude how much water should I use for 2 lb chickpeas and what should be the cooking time.

Julia l

These turn out so great and they taste so much better than canned. Thank you so much!!!!

Jennifer Foote

What if they’re not soft enough after you’ve finished venting? Can you just cook them in the instant pot again?

    Megan Gilmore

    Yes, definitely! The pot should come to pressure quickly since it’s already hot.

Jim Beerstecher

Once again, here’s a recipe that I can do, sounds great, sounds simple… and it turned out fabulous! Must be Detoxinista! Thanks so much for all you do for us all!

Rebeca

Thanks! It was the perfect timing for perfect chickpeas

Kevin Kruger

It is TOTALLY untrue that salting the bean cooking water will prolong cooking time or cause the beans to be tough. DEFINITELY salt the cooking water. If you soak first, add salt to the soaking water (it should taste pleasantly salty for soaking – drain before cooking). Endless testing of salt vs. no salt has shown the above to be true. Salting muring soaking (if you soak) and during cooking results in nicely seasoned beans throughout the pot and throughout the beans. Salting late in the process means the broth is seasoned but the beans are not – they’re bland, swimming in a seasoned broth. The NUMBER ONE issue with long cooking times for some beans some times is the quality and age of the beans. Fresher dried beans will take a shorter time. Older dried beans, longer. Try to buy beans from sources that sell a lot of beans. I shop locally at stores that cater to the Hispanic market and those that cater to southeast Asians (Indians, Pakistanis, et al.) as the beans tend to be fresher.

    Megan Gilmore

    I totally agree that you can salt the cooking water for beans when cooking them on the stove top, but I cooked beans in the pressure cooker literally 100 times while writing my Instant Pot cookbook 3 years ago, and the salt made a HUGE difference in the pressure cook time. I could get soaked black beans (from the same batch I bought at the store– so age wasn’t an issue) to cook in 9 minutes if they were cooked in unsalted water, but it would take them over 60 minutes to cook if I did salt the water. I understand they aren’t as flavorful that way, but I don’t have the time to waste if my beans aren’t ready when I expect them to be, so I don’t risk salting the water anymore. But, I do if I’m cooking them on the stove.

    Vonnie

    My experience is that adding a little bit of salt does not extend cook times in the instant pot

Helen

Found your technique and made during Stay@Home 2020 so I could make my own hummus. did the no-soak method and it worked great! I have a mini Instant Pot and next time will reduce the time by 5-7 minutes. Am eager to try some of your other recipes.

Shae

I’ve been using this method — overnight soaking and then cooking in the instant pot — once every couple of weeks during our shelter in place order and it works great. I did learn once the hard way to drain the cooked chickpeas right away (don’t let them sit in the instant pot) so they don’t get mushy. I’ve been using them for your Thai chickpea curry and also for your hummus recipe, both of which I love.

Jen

I followed your no soak recipe and it was definitely much too long in the instant pot. I had a feeling it was.

    Megan Gilmore

    Sorry to hear that! You might be able to get fresher beans than I can. Mine always take this long, but altitude, the size of your pot (an 8 quart will need slightly less time) and the freshness of your beans can all affect the cooking time. It’s sort of a learning process to find out what timing works best, so these are the best estimates I’ve been able to offer from my experience. Hope you can still enjoy them! Whenever I have super-soft beans, I use them to make homemade hummus.

Maria

Thank you for your measurements!!! So helpful.

BRENDA WILLIAMS

So glad to find an easy recipe as an alternative to canned beans. Thanks! I made your hummus recipe, then portioned the rest before freezing. I have since thawed and used them for soup and more of your delicious hummus!

Shannon J

Just made these tonight using the no-soak method and they came out mushy. Just went through the reviews and someone said to take them out of the water immediately (mine sat in the water for about 5 mins after I released the pressure). Would that make them mushy or should I cut the time (and if so, by how much?)

    Megan Gilmore

    Sorry to hear that! I don’t think sitting in the water for 5 minutes would make that much of a difference, so I’d try cutting back on the pressure cooking time when you try it again. Dry beans can vary in age by a lot, so fresher beans will cook faster than older beans– and it’s nearly impossible to tell “how old” the beans are when you buy them at the store. Maybe try reducing the cooking time by 10 minutes and see how that works out for you? You can always add more if they aren’t done yet. I’d love to hear how it goes for you next time!

      Shannon J

      Thanks Megan 🙂 I will definitely try it again with a shorter time and let you know how it works!

Rose Winter

Are the cooking times the same if I half the recipe?

    Megan Gilmore

    Yes, it should be! It might just take slightly less time to come to pressure in that case. Let me know when you try it!

Angie Rhodes

Really good information besides just the recipe. They turned out perfectly!

Christi

These were great, though I will say that the whole “not salting will cause beans to not get tender” thing is actually a complete myth. If they don’t get tender it is likely due only to their age. I swear I’m not just trying to be a negative Nancy, I used to think the same thing! But I have a close friend who attended a prestigious culinary school (names not important, but can say if necessary) and told me it was not only incorrect, but that not salting your water leads to less flavorful beans. Because when you salt after, you are salting the liquid around the beans and the skin of the bean. But when you cook them in salted water, that will permeate the entire bean itself.

I was still skeptical, but I can now confirm with excitement that I *always* salt my water (quite heavily actually) and have had more delicious beans and have had absolutely zero issues with them not getting tender <3

    paula j foster

    Why add salt though as we already have so much salt in our diets?

CouRts

Turned out great! Thank you 😊 Used the non-soak method.

paula j foster

I add Kaffir Lime Leaves, whole peppercorns and whole garlic cloves when cooking chick peas. Incredible flavor

Natalie

Followed this recipe to a “T” for the non-soaked beans. When I opened my instant pot there was about 3-4 cups of water and my beans are extremely mushy…what a waste 🙁

Lance

I’m trying this now since I didn’t soak my chickpeas last night! The only thing is Instantpot says to cook them 35-40 minutes, but they don’t give the water ratio, which I needed!

Ada

I have been trying forever to find a method for cooking dry chickpeas that leaves them like canned. This is it. I’m honestly so happy. I felt like I still needed to buy canned for certain recipes because I just couldn’t get it the texture right. You honestly just saved me a lot of money and made me a very happy cook. Thank you!

Karen Sanchez

Did 50 min with 10 min npr still hard as can be.

Courtney

Thanks Lisa! Would you recommend adding some kombu or seaweed for digestibility? I usually would for beans, but I’m assuming that would add salt.

Shannon

This turned out perfectly! Followed the no-soak recipe to a “T”. Thank you!

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